Investigation of solid-state fermentation of red seaweed (Pyropia spp.) with lactic acid Bacteria: Effects on protein profile and in vitro digestibility.

This study aimed to investigate the effects of solid-state fermentation (SSF) on the protein profile and digestibility of red seaweed (Pyropia spp.). The results indicated that compound lactic acid bacteria (LAB) performed better than a single strain in terms of growth and metabolism on the red seaweed substrate.

The environmental impact and sustainability of infection control practices: a systematic scoping review.

Infection prevention and control (IPC) programs form the basis of minimizing spread of pathogens in the healthcare setting and beyond. The COVID-19 pandemic amplified the demand for IPC. However, the environmental impact of IPC practices has yet to be addressed and attempts to quantify its climate implications have been sparse.

Modification of hempseed protein isolate using a novel two-stage method applying high-pressure homogenization coupled with high-intensity ultrasound.

Hempseed protein isolate (HPI), a novel plant protein, possesses advantages as an alternative food protein from a nutritional and sustainable perspective. This study investigated HPI modification by examining the effects of high-pressure homogenization combined with high-intensity ultrasound (HPH + HIU) on the physicochemical and functionality of HPI. Firstly, the optimal homogenization pressure (180 MPa) was selected based on the solubility and particle size of HPI.

Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation.

This study aimed to explore the flavor formation mechanism of Diqing Tibetan pig hams by investigating changes of their physicochemical and volatile flavor compounds during fermentation (0, 30, 90, 180, 360, and 540d) using amino acid analyzer , texture profile analysis, and gas chromatography-ion mobility spectroscopy (GC-IMS). During fermentation, the hams significantly decreased in moisture and centrifugal loss, while increased in chewiness, hardness, and proteolysis index, with their free amino acids content reaching the maximum at 360d and significantly decreasing at 540d. GC-IMS identified 78 volatile organic compounds, with the highest total content of alcohols and aldehydes at 180d, ketones and heterocycles at 360d, and esters at 540d.